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Speaker 1: Hello, and welcome to Savor Prediction of iHeartRadio. I'm Annie

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Speaker 1: and I'm Lauren.

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Speaker 2: Bubble Bum, and today we have an episode for you

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Speaker 2: about Panier.

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Speaker 1: Yes, I love Premiere. Was there any particular reason this

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Speaker 1: was on your mind, Lauren, I don't think so.

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Speaker 2: I think this was one of the ones that it's

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Speaker 2: just been on the list forever, and I was like,

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Speaker 2: maybe today is the day for Preenier.

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Speaker 1: Let's go always the day for panieer.

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Speaker 2: Oh my opinion so delicious, it's so good. I don't

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Speaker 2: have any right now to obtain some. I just had

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Speaker 2: someone like Saturday. But now I'm like, why didn't I

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Speaker 2: have more?

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Speaker 1: I was I was bragging to Lauren before this. I

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Speaker 1: made a Premier dish recently, so I have some, and

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Speaker 1: after this that's going to be my lunch. And I'm

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Speaker 1: very excited. I'm excited for you and only a little

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Speaker 1: bit mad. Oh my gosh, she'd be mad. I would

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Speaker 1: be mad. I got really entrepreneur a couple of years

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Speaker 1: ago because my little brother is vegetarian, and so he

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Speaker 1: he would come over like once a month and we

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Speaker 1: would do video game nights and we would get a

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Speaker 1: lot of Indian food and I just became so I

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Speaker 1: loved peer Yeah, and I started to find it. I

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Speaker 1: started to look for it in grocery stores. It's not

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Speaker 1: super easy to find at walkable grocery stores for me,

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Speaker 1: which people who know me, I like to walk everywhere.

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Speaker 1: And in fact, one time I bought it at my

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Speaker 1: local grocery store and the woman who was checking me

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Speaker 1: out was from India and she was like, no, you

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Speaker 1: should just make it. You should just make it. Why

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Speaker 1: are you by? Why are you doing this? But I

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Speaker 1: I love it. I usually fried up and I make

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Speaker 1: a Pollack prenier or sag preneur, that's my favorite. But

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Speaker 1: this time I have Teaka Masala and it's it's pretty

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Speaker 1: good and I love the we'll talk about it more later,

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Speaker 1: but I love the texture and how it absorbs flavors

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Speaker 1: but has a different flavor in the center. Yes, yes, no,

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Speaker 1: I love this. You've clearly given it some thought. Yeah,

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Speaker 1: this was a nice It was a nice episode to

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Speaker 1: do where I had it before, And so I was

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Speaker 1: thinking while I was eating it, like what is it

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Speaker 1: I love about this? So I did put some thought

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Speaker 1: into it.

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Speaker 2: I mean thought into cheese is something that we both

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Speaker 2: do a lot.

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Speaker 1: So could be an alternate title for this show should

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Speaker 1: be it should.

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Speaker 2: Be Oh well, you can see our previous episodes on

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Speaker 2: Tika Masala Ghi maybe Masala Chai for a little bit

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Speaker 2: more about the dairy industry and some of the foods

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Speaker 2: from this area.

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Speaker 1: Yes, but I guess that brings us to our question. Panier.

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Speaker 1: What is it? Well?

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Speaker 2: Panier is a type of fresh cheese made from buffalo

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Speaker 2: or cow milk, usually that's set with acid and pressed

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Speaker 2: into slabs that can range from like soft and spongy

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Speaker 2: to firm and bouncy, but will always be like a bright,

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Speaker 2: creamy white in color and mild and like milky, nutty

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Speaker 2: sweet in flavor with just a little bit of tartness.

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Speaker 2: Panier does not melt easily, so a block of it

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Speaker 2: or or chunks of it can be cooked the way

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Speaker 2: that you would cook like meat or firm tofu bybe searring,

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Speaker 2: sauteg grilling, frying. It can be marinated or spice coated.

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Speaker 2: It's often served as the protein component in like savory

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Speaker 2: snacks or vegetable dishes, in stews or sauces, or on skewers,

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Speaker 2: as a filling in breads and fried snacks, but it

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Speaker 2: can be used in sweet dishes too, like puddings or cheesecakes.

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Speaker 2: It's it's just real nice because it's it's a very

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Speaker 2: gentle flavor and a slightly chewy texture that's a great

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Speaker 2: base for strong flavors and a good contrast to other textures.

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Speaker 2: It's just so satisfying. It's like it's like sinking down

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Speaker 2: into a really good pillow or couch. Mm hmmm, yes,

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Speaker 2: a good couch.

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Speaker 1: Yeah, and like every time you forget how amazing this

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Speaker 1: couch is. Yeah.

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Speaker 2: Yeah, I'm like furniture shopping right now. So this is

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Speaker 2: a thing that this is another thing that's very present

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Speaker 2: in my mind.

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Speaker 1: Anyway.

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Speaker 2: Okay, So buffalo milk is sort of preferred for making

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Speaker 2: paneer because it contains more fat and protein and calcium

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Speaker 2: than cow milk, which helps with the texture and the flavor.

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Speaker 2: Also because buffalo are common in South Asia, which is

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Speaker 2: where paneer is from. But okay, cheese cheese one oh,

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Speaker 2: one yes is a way to collect and preserve the

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Speaker 2: nutritious fats and proteins and stuff that's in milk and

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Speaker 2: to make them extra tasty at the same time, and

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Speaker 2: luckily for us, that is relatively easy to do because

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Speaker 2: of the structure of milk. So milk is made up

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Speaker 2: of proteins and fats and water and some other smaller

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Speaker 2: bits of stuff like vitamins and minerals that are that

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Speaker 2: are dissolved in either the fats or the water, and

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Speaker 2: fats and water don't usually like to mix. The reason

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Speaker 2: that they are mixed together in milk is that milks

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Speaker 2: proteins like wrap themselves around little globs of fat and

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Speaker 2: then evenly disperse themselves through the water.

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Speaker 1: They do this.

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Speaker 2: Because they have a negative charge. So each little bundle

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Speaker 2: repels the other little bundles the way that magnets will

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Speaker 2: repel each other if you try to push two of

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Speaker 2: the same end together. Yeah, so all you have to

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Speaker 2: do to collect the fats and proteins in milk is

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Speaker 2: neutralized that charge, and then they'll start sticking together. And

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Speaker 2: you can do this by adding an acid of some kind.

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Speaker 2: In the case of peneir, you might add lactic acid

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Speaker 2: or citric acid, or at home, maybe a little bit

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Speaker 2: of like lemon or lime juice, and that will make

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Speaker 2: the fats and proteins clump up into curds and separate themselves.

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Speaker 2: Out from the water and stuff, which is the way

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Speaker 2: pineer is made by heating milk all the way up

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Speaker 2: to about like ninety degrees celsius that's one hundred and

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Speaker 2: ninety four fahrenheit, like near to boiling, and then reducing

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Speaker 2: the temperature a bit and adding an acid to spur coagulation.

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Speaker 2: The heat will help to get some of the way

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Speaker 2: proteins and the calcium phosphate that's in the way to

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Speaker 2: stick in with the curds. Normally they'd be washed out

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Speaker 2: with the way. Also that the combination of acid and

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Speaker 2: heat sets the proteins in the curds relatively firm, relatively

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Speaker 2: firmly in these bonds that will carry through to the

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Speaker 2: finished cheese and help with that texture. The curds are

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Speaker 2: then removed from the way and pressed into hoops with

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Speaker 2: cheese cloth, using some heavy weights to remove even more

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Speaker 2: of the way for a final texture that is yes

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Speaker 2: anywhere from soft to very firm. It's then packaged and

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Speaker 2: used fresh. Since it's not aged, it maintains that soft,

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Speaker 2: springy texture. That also means that it doesn't keep for

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Speaker 2: extremely long. It is pretty easy to make it home

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Speaker 2: from what I've read not tried it myself now, I

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Speaker 2: really want to. But these days there are all kinds

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Speaker 2: of pineer on the market, particularly around the Indian subcontinent,

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Speaker 2: made from buffalo cow soy, low fat milk, different flavorings

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Speaker 2: like spices or herbs or fruit juice, mixed in different

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Speaker 2: degrees of firmness. If you do buy some and you

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Speaker 2: find it's sort of stiff and rubbery like bouncy, yes,

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Speaker 2: rubbery is not what you're really looking for. The fix

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Speaker 2: for that is to, okay, two steps, a pan fry

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Speaker 2: it until it's nice and golden brown, and then soak

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Speaker 2: that fried Panier in water or like a water based

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Speaker 2: marinade for about half an hour. The frying will loosen

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Speaker 2: the matrix of proteins of of the cheese and allow

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Speaker 2: it to sponge up liquid, making it more tender. Yes, yes,

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Speaker 2: and he's just just shaking her head in like fond

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Speaker 2: remembrance of Panier's past.

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Speaker 1: Like literally last night.

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Speaker 2: But yeah, it is served in all dang kinds of

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Speaker 2: dishes because right, it holds up to heat so well,

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Speaker 2: and especially in vegetarian cuisines, because the texture is springing

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Speaker 2: and chewing and satisfying.

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Speaker 1: Indeed, well, what about the nutrition.

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Speaker 2: You know, cheeses are concentrations of fats and proteins and milk,

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Speaker 2: so Panier has good amounts of those along with the

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Speaker 2: good smattering of micronutrients.

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Speaker 1: It will fill you up and help keep you going.

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Speaker 2: But you know, like I would watch your portion sizes

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Speaker 2: eat a vegetable.

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Speaker 1: I have to say, Panier is really filling. A lot

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Speaker 1: of times I get I see Panier and I'm like,

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Speaker 1: I'm gonna half of this night. Four meals later, I'm

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Speaker 1: like wow, like wow, yeah, it just it does fill

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Speaker 1: you up. Yeah, Well, we do have some numbers for

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Speaker 1: you a few.

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Speaker 2: Okay, So the global market for Panier is worth about

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Speaker 2: ten billion dollars a year and it is growing. About

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Speaker 2: seven percent of India's milk supply goes to making Panier.

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Speaker 2: And this is nothing to sneeze ahead, because India produces

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Speaker 2: more milk than any other country in the world over

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Speaker 2: one hundred and eighty million metric tons a year as

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Speaker 2: of twenty eighteen. That was like twenty two percent of

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Speaker 2: the world's supply of milk. Wow, that's like more than

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Speaker 2: the entirety of the European Union produced that year, and

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Speaker 2: a little bit more than half of that was buffalo milk.

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Speaker 1: Yeah, that's a lot. Yeah, it's a bunch, bunch.

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Speaker 2: We have like a hypothetical world record. In twenty fourteen,

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Speaker 2: a chef and deli created what is very likely the

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Speaker 2: largest ever serving of panier tica, which is like marinated

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Speaker 2: pinier that's grilled in a tandor oven, often served on skewers.

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Speaker 2: So he had a custom mold made that could create

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Speaker 2: a seventy two kilo block of pinier, that is one

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Speaker 2: hundred and sixty pounds of pinier. He also had a

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Speaker 2: custom tandor made that is over a meter across, like

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Speaker 2: that's about four feet. It was fueled by fifty kilos

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Speaker 2: of charcoal, and he injected marinade into the block six

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Speaker 2: hours beforehand to really get it and get it in

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Speaker 2: there and then put it, put the whole block on

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Speaker 2: these huge skewers and grilled it and then cut it

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Speaker 2: into for serving some one thy, six hundred and fifty

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Speaker 2: bite sized piece.

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Speaker 1: Oh impressive it is.

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Speaker 2: I don't think that this was confirmed by any of

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Speaker 2: the world record governing bodies like Guinness, but I want

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Speaker 2: to give it to him. I think if yeah, if

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Speaker 2: I can be the authority here that's yeah, absolutely done.

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Speaker 1: World record sounds great, but I'm into it. I think

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Speaker 1: this is fantastic, beautiful, beautiful. Well, the history of near

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Speaker 1: Is is a lot also.

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Speaker 2: We can say, yes, yes it is, and we are

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Speaker 2: going to get into that as soon as we get

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Speaker 2: back from a quick break for a word from our sponsors.

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Speaker 1: We're back, Thank you sponsors, Yes, thank you. Okay. So, yes,

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Speaker 1: this one is complicated. It doesn't have as much information

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Speaker 1: around it as I would like, at least not that

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Speaker 1: I could find in English. There are a lot of

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Speaker 1: competing in some cases, very different theories behind the history here,

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Speaker 1: and a lot of it also has to do with

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Speaker 1: historians making their best guesses about what is Panier in

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Speaker 1: the historical record, and sometimes I would say making kind

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Speaker 1: of a judgment, like a judgment like a Some people

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Speaker 1: wouldn't agree that that is Panier, and other people are like, no,

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Speaker 1: that probably was.

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Speaker 2: At least we can call we can call that Panier.

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Speaker 2: That's part of the history.

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Speaker 1: Sure, yeah. Yes. One theory about Peneer's origins is similar

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Speaker 1: to the one we tell in almost every Cheese episode

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Speaker 1: and relates to an early form of preneer sometime during

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Speaker 1: the thirteenth or fourteenth century, people on horseback carrying milk

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Speaker 1: and saddle bags made of animal bladder or raw hide,

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Speaker 1: jostled the liquid about, and that, combined with the heat,

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Speaker 1: resulted in some type of cheese. Standard disclaimer every time

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Speaker 1: we tell this story, there really is no evidence that

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Speaker 1: it's true. It makes sense, there's just nothing really concrete.

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Speaker 1: This would also call for the use of rennet from

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Speaker 1: the rawhide or whatever animal products, but nowadays paneera is vegetarian.

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Speaker 1: Most people think that if this is true, panier didn't

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Speaker 1: arrive in India till later. However, according to one source,

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Speaker 1: cheese making in parts of India goes back way further,

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Speaker 1: as far back as three thousand BCE. In order to

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Speaker 1: preserve milk, producers curdled it with different types of barks

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Speaker 1: and berries, maybe adding in yogurt in there. Certainly there

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Speaker 1: were probably other cheeses being made without the use of

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Speaker 1: acid in India far earlier. In Peneer's timeline, I read

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Speaker 1: buffalo milk was the original milk used, but other sources

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Speaker 1: content so mysteries history. Yep, all right, So there's that's

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Speaker 1: one theory. Another theory suggests that paneer was introduced to India,

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Speaker 1: or at least the technique of making a cheese like

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Speaker 1: peneer was introduced to India by the Portuguese in the

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Speaker 1: seventeenth century. They brought their fresh cheeses and method of

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Speaker 1: using acid in their cheese production, and a lot of

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Speaker 1: cultures do have some version of a similar type of cheese,

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Speaker 1: including in several historic nomadic cultures close to modern day India,

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Speaker 1: so it could have come from a lot of places.

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Speaker 1: Yet another theory claims that paneer may have been introduced

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Speaker 1: by Afghani and Persian people's. This is largely because the

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Speaker 1: word paneer is close to the generic word for cheese

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Speaker 1: in Persian. This would also have been around the sixteenth

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Speaker 1: or seventeenth century.

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Speaker 2: Yeah, yeah, mysteries, histories, whatever the case, Acid set cheeses

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Speaker 2: were definitely being mentioned in cookbooks from the McCall imperial

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Speaker 2: Kitchens by the sixteen hundreds or so.

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Speaker 1: So yes, and going back to the whole well what

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Speaker 1: do we count aspreneer thing? There are a couple of

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Speaker 1: earlier mentions of something that might be paneer in India.

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Speaker 1: There's something that mentions a quote solid mass made from

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Speaker 1: heated milk and curds that could have been pnier Ish

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Speaker 1: from some time between seventy five to three hundred CE. Okay,

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Speaker 1: whatever happened. Yeah, there were a lot of reasons why

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Speaker 1: paneer became a huge part of Indian cuisine. They had

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Speaker 1: buffalo and cattle and a lot of milk to use.

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Speaker 1: A substantial part of the population is was vegetarian, so

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Speaker 1: having a vegetarian source of protein was and is important.

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Speaker 1: Panier was introduced into all kinds of dishes, from traditional

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Speaker 1: ones to British influence ones because it holds up so

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Speaker 1: well and of sorts flavors so well. It's just a

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Speaker 1: great protein option for all kinds of things.

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Speaker 2: Yeah, and Yeah, colonization and specifically British rule around the

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Speaker 2: Indian subcontinent, you know, from the sixteen hundreds through the

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Speaker 2: nineteen forties spread elements of Indian cuisines like panier to

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Speaker 2: other places around the world, such as parts of China.

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Speaker 2: Panier is definitely a part of like Indo Chinese cuisines,

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Speaker 2: but there wasn't really a formalized dairy industry in India

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Speaker 2: until the nineteen hundreds. Starting with this push from British

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Speaker 2: colonists during World War One, and leading through what's called

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Speaker 2: Operation Flood in the nineteen seventies, which is what transformed

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Speaker 2: India into the largest dairy producer in the world. And

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Speaker 2: this is all super complicated. It's also important to remember

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Speaker 2: that India is like big and multicultural. But suffice it

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Speaker 2: to say that throughout the nineteen hundreds, the event bailability

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Speaker 2: of milk for products like paneer boomed. With that boom,

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Speaker 2: paneer also spread from being a mostly North Indian thing

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Speaker 2: to an ingredient that lots of other regional cuisines use

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Speaker 2: here in the United States, Indian cuisines were introduced along

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Speaker 2: with waves of immigration, mostly after nineteen sixty five, which

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Speaker 2: is when the super racist immigration policies of the nineteen

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Speaker 2: twenties were overturned thanks to the Civil Rights movement. You know,

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Speaker 2: amazing food is just one of the many cultural benefits

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Speaker 2: that we get from welcoming immigrants into our communities. Diversity

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Speaker 2: makes the world more delicious. And then in during the

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Speaker 2: nineteen nineties, a bunch of research in India led to

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Speaker 2: a fairly standard process for mechanizing and industrializing the production

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Speaker 2: of pineer, which has made it a mass marketed commercial product.

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Speaker 1: Yeah, I should we should both try to make it

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Speaker 1: at home and see.

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Speaker 2: Yeah, oh yeah, see what our like local biome is doing.

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Speaker 1: That'd be cool, okay, okay, okay. And it was really

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Speaker 1: interesting that it made total sense. But I found myself

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Speaker 1: reading these really in depth research papers from India that

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Speaker 1: were just trying to get to the bottom of everything

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Speaker 1: about nir and I'm trying to understand this graph that

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Speaker 1: I'm like, wow, I love that this is a graph

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Speaker 1: about cheese and I can't understand it at all. Oh wow,

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Speaker 1: I like it.

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Speaker 2: Yeah, absolutely, yeah. This was This was a fun one

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Speaker 2: to read about. This was a hungry This was a

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Speaker 2: very hungry outline.

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Speaker 1: It was that's I made sure. A lot of times

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Speaker 1: I do the it's afterwards I'm like I have to

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Speaker 1: go get it. This time I was like, no, absolutely not,

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Speaker 1: although I usually always have. I'm gonna Pheneer around.

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Speaker 2: Oh really, wow, I love it. Yeah, it's awesome.

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Speaker 1: Oh my gosh. Yes, yes, yes, well I think that's

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Speaker 1: what we have to say about Preneer for now. But

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Speaker 1: if you have recipes, oh, send them in yeah, absolutely yes.

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Speaker 2: And uh yeah, we do already have some listener mail

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Speaker 2: for you, and we are going to get into that

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Speaker 2: as soon as we get back from one more quick

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Speaker 2: break for a word from our sponsors.

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Speaker 1: And we're back. Thank you sponsor, Yes, thank you, and

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Speaker 1: we're back with the snub oh springy, and then it's

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Speaker 1: like a hug. Yeah, it's lovely. We have two kind

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Speaker 1: of response messages from other listener mails that we have

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Speaker 1: read previously and both involved pets, and you know, we

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Speaker 1: love that. And it's been a long time since we've

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Speaker 1: mentioned this, but I think it was forever ago. We

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Speaker 1: used to joke, there's a pet tex you have to

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Speaker 1: send in a picture of your pet oh every time

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Speaker 1: you email, and a bunch of people have used that

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Speaker 1: term recently, and it's just it's brightened my day, and

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Speaker 1: during these stressful times, any brightening of the day is

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Speaker 1: really appreciated. So thank you so much. So first Trevor wrote,

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Speaker 1: and this is in response. We read Trevor's email about

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Speaker 1: his dog Farley, who chase deer to no avail. Was

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Speaker 1: not going to catch any deer. No more like friends

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Speaker 1: than any type of punt, so Trevor wrote, for what

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Speaker 1: it's worth, I heard the responding mail where the listener

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Speaker 1: thought the dog's name was Barley like the grain. It

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Speaker 1: is Farley, in honor of Chris Farley, the actor. The

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Speaker 1: breeder named him this because he was the chunkiest of

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Speaker 1: the pups. None of our pets have had food names

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Speaker 1: except my first cat. I tried to name Sushi that

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Speaker 1: it didn't stick and she became Yoshi. I guess technically

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Speaker 1: I did have a cat named Jasmine. I think of

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Speaker 1: that as a girl slash flower name rather than a

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Speaker 1: food stuff. I'll leave you with another of our pets

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Speaker 1: name origins. Our last dog's name was spot He was

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Speaker 1: a bikon. I don't know anything about dogs anyway, all

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Speaker 1: white dog. I always had to explain that Spot was

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Speaker 1: just his nickname. His full name was spot Less. Still

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Speaker 1: waiting for the Stuff D and D podcast. My pitch

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Speaker 1: for the title is stuff you should adventurer ooh, or

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Speaker 1: maybe just adventure stuff for short? Oh? Okay, I too,

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Speaker 1: Miss D and D. We we haven't gotten to played

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Speaker 1: in a long time, haven't We haven't. We're trying. We're

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Speaker 1: trying to get it back up. Yeah.

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Speaker 2: We we just need to like like schedule it. That's

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Speaker 2: I mean, you know, that's the curse of Yeah. Yeah,

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Speaker 2: that the true the true monster is scheduling.

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Speaker 1: Yes, we are all busy people. But I do think

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Speaker 1: I don't think we could do a show. I think

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Speaker 1: we could do like a one shot podcast. I don't

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Speaker 1: think we could currently sustain. I would love to. I'm

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Speaker 1: not saying it's impossible. Uh, just obviously we have a

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Speaker 1: hard time scheduling, and.

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Speaker 2: Yeah, I truly have to be like a part of

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Speaker 2: our work day that we like carved out in order.

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Speaker 1: To do it. Yeah, it's not it's possible. I'm not

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Speaker 1: saying no, I'm I'm just saying we would have to

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Speaker 1: plan we would have to plan it. Yeah, sure, yeah, yes,

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Speaker 1: I love I love all of that. Thank you, Thank

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Speaker 1: you for writing in.

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Speaker 2: About your pets. I do love to spot the spotless dog.

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Speaker 2: That is that is that's really good. That's really good.

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Speaker 1: And it's so funny when you ask someone like the

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Speaker 1: history of the name of their dog, and there's usually

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Speaker 1: like our pet, there's usually like a great story, even

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Speaker 1: if it's one sentence. You're just like, yeah, of course, okay.

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Speaker 1: My dog, my first dog, Dizzy was named after my

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Speaker 1: little body, and my family was angry because I got

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Speaker 1: to name her. I won the right to name her,

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Speaker 1: and I don't think anybody else was into it. Well,

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Speaker 1: that's sad for them. Yea, they grew on them. I

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Speaker 1: just think at first they were like are you sure,

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Speaker 1: like yes, absolutely, yeah, okay, yeah.

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Speaker 2: Now, when you allow a child to name a pet,

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Speaker 2: you don't know what you're gonna get. That's yeah, yeah,

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Speaker 2: mm hmm, yeah, I love My kitten's name is Bruce.

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Speaker 2: And uh, to be fair, we thought she was a

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Speaker 2: dude cat. It's she doesn't know what gender constructs are,

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Speaker 2: so she doesn't really care one way or another. But

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Speaker 2: but we definitely named her Bruce because she was very

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Speaker 2: small and gray and bitie and we were like, and

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Speaker 2: I love Jaws. And on the set of the movie

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Speaker 2: film Jaws, the cast and crew named the mechanical shark

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Speaker 2: Bruce and it's it's a gray, bity thing.

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Speaker 1: And I was like, yeah, I think that's great. I

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Speaker 1: love that. See it's a fun every time you ask God. Yeah,

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Speaker 1: my mom's dog is adopted and she kept the name

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Speaker 1: that the dog has, but she has a whole like

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Speaker 1: theory behind it. What she thinks that we like. It's cute. Yeah, No,

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Speaker 1: I love it. I love it. Okay.

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Speaker 2: Michelle wrote, thank you so so so much for reading

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Speaker 2: my email At the end of the Guava episode. I

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00:25:10,640 --> 00:25:12,520
Speaker 2: was so excited when you read the last part about

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00:25:12,520 --> 00:25:14,640
Speaker 2: my book and the website that I screamed out loud

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Speaker 2: several times. My kitty Vader was confused and concerned over

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Speaker 2: this behavior.

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Speaker 1: That's all.

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Speaker 2: I just wanted to thank you, back to working on book.

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Speaker 2: Two cheers, and may you have nothing but kindness in

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Speaker 2: your lives. Pet tax attached my baby Vader, who is

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Speaker 2: a nine month old eleven pound house panther. And yes,

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Speaker 2: there is attached a photo of a black cat being

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Speaker 2: very cute. His eyes are really golden, and I want

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Speaker 2: to pet his cute face.

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Speaker 1: Yes, and Vader, you know I love that day and

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Speaker 1: I'm already like, yep, block get yellowish.

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Speaker 2: Yeah yeah, Vader, yeah yeah. I guess I was guessing

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00:26:01,040 --> 00:26:04,480
Speaker 2: about about the again. The cat doesn't know what gender

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Speaker 2: construct is, so sorry if I but but apologies if

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Speaker 2: I used the wrong pronouns for Vader. We respect pronouns

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Speaker 2: at this podcast, so we do. I'm laughing, but it's

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Speaker 2: not a joke.

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Speaker 1: Very no, no, I'm laughing. I'm laughing at the thought

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Speaker 1: of Vader cat. Oh my gosh. Anyway, Yes, thank you

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00:26:29,600 --> 00:26:33,440
Speaker 1: so much to these listeners. You're writing in for paying

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Speaker 1: the pet tax. If anybody else wants to pay it,

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00:26:35,880 --> 00:26:40,959
Speaker 1: we would love to get it every time it's tax season,

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Speaker 1: so come on and any other thoughts, recipes things with

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Speaker 1: neier you clearly I love it, so yeah, let us know.

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Speaker 1: You can email us at hello at sabrepod dot com.

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Speaker 2: We're also on social media. You can find us on

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Speaker 2: blue Sky and Instagram. I think that's what we've landed

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Speaker 2: on at the current moment, where our handle is savor Pod.

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Speaker 2: We do hope to hear from you. Save is a

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Speaker 2: production of iHeartRadio. For more podcasts from my Heart Radio,

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Speaker 2: you can visit the iHeartRadio app, Apple Podcasts, or wherever

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Speaker 2: you listen to your favorite shows. Thanks as always to

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Speaker 2: our super producers Dylan Fagan and Andrew Howard. Thanks to

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Speaker 2: you for listening, and we hope that lots more good

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Speaker 2: things are coming your way.